Paul Bacino

Thanks dcarch

Lately when making my PC chicken stock-- I have been adding less water, maybe a couple inches below the top of the bones and cooking at 15psi for 1.5 hrs. No Jiggle on the top Best stock i made in awhile--I also do reduce

Gotta Love A Double Rack!! I sous vide the rack 1hr@135 and Finished @ 650F on the grill!! Serve with a Serrano Cognac apple Mint Jelly ( Bouna Pasqua )

Wonder id a ceramic brick work--to put the box on? Nice--How long did it take use guys

Made some yesterday..from lump meat about a pound!! Saute a bit of onion and a slight bit of garlic in butter, cool, them add in some whipped youkon gold potaoes, from the other night. Sweet Paprika and a creole seasoning I had , meyo, one egg white only. Folded in crab add fresh parsley. Formed the cakes and let them set. Cooked them on the grill top plancha Awesome-- not dry at all

Learning the Hispanic language--tronpa de puerco,Pata de puerco,lengua de puerco, orejus de puerco,pierna de puerco= pozole broth I cooked all the important parts with garlic and onion for about 4 hrs. Mean time I cooked the Corn seperately added a touch of chile-- here I used Jaunita's Can Hominy about the same cook time. Cooled the two over night. Most people here arent fans of lips foot and ears, so I didnt add them in the final dish for our dinner. Tongue you bet and shread shoulder--Cabbage, onion radish and lime sides. I just didn t have a good Mexican oregano?

Yep!! Got 10 for $6 _ I remember my wife saying why did you get them here for that price. So I bought mine to make a shrimp ceviche-- Lime juice, Tomitillo, cilantro, habanero, serrano, chive and avacado s and p The limes were pretty dry--so yeah--I reached for the Real Lime Juice in the plastic container ( but just a little )

maybe thats why I didnt find a bag at Costco this weekend

Let me tell you a quick story__ I happen early in the planting yr, stumbled acroos a plant labled as the worlds hottest pepper. So I figured it was a ghost pepper. As the plant grows and fruit comes, I picked the first fruit. 3 peppers. I was bummed.. the first peppers look just like habanero's. Cheap. I just let them go. Weeks go on and fruit is in full production. So I thought I'd make a tomato and pepper soup with stuff from the garden. I roasted three peppers, one being the ( Habanero-Yeah ). I just used one, cut in half in my soup. I ate the half with my soup.. half hr later i had so much gut pain i was white as a ghost and almost passed out, now glad i didnt throw up. So I went back to the garden to see what I ate--Bingo the plant fruit had mature and it was know evident that I had injested the Trinadad Scorpian pepper.. believed hotter than the Bhut. Ouch the next day

Duck wing stock.. sounds devine!! Are these available in an Asian Market? Need a source.. How many do you use for 4 servings? ish Thanks for everything

OK!! Lightly Creamed Leeks w/Dill- Sous Vide King Salmon Belly-Dashe Poached Egg Noodles

Made Creamed leeks --Sous Vide King Salmon Belly --Dashe poached Egg Noodles Oops new System

I'm not sure you can get featherbones.." Quote".. Other than in the midwest

Pretty simple....I make my traditional red sauce...long cooked .. But I only used feather bones..chime bones..in the long simmer..great flavor to the sugo.. But also creates an awesome...rib prep

This is a mid-west version of a Sugo PREP-- Featherbones braised in SUGO

I've heard of a lot of pepper..but never...voatsiperifery..looks great

Huiray-- really love looking at your work!!

Had a little bachlor time last night!! Not the TV show!! Wife is in Vegas Made triple pork burgars (Sunday Supers at Lucques)-- but I topped mine with fresh gaucamole, pickled onions and tomato bits. Side of Blue corn chips and Gaucamole

This week I had..a boneless pork butt. We were going to eat it at 5 pm Sunday, and it hadn't thawed out completely. So I removed it from the cryovac..seasoned with flake salt and a garlic pepper season...into my sous vide bag..into A. 190 f water bath for 5.5 hr. Wow...it turned out awesome. Was so easy

Made " Halibut Cakes" -- This is simple Halibut from my patient in Alaska, Yukon Golden Potatoes, Cayenne , lemon zest, parsley, S and P Made a crustini and topped with a 145F/1hr egg I like them thick, I use no egg, sear on a pan till crispy on the bottom and finish in a 400F oven..dress

Schnitzel--I would use to make a" breaded pork tenderloin " ( basically the same ), you can jaccard them a bit, first or even pound thinner. Shallow fry-- as note!! I then transfer mine to a 200 F oven if making many of them Flour-egg-corn flakes ( allow to set for 1 hr ) ( season as you wish ) These are a thing of beauty in the mid-west paully Otherwise return them

BTW--here is my product

This is what I call ..from a seafood aspect.. " A Mother and her Babies" Yukon Potato.. shrimp bisque gravy..ROE will a grilled spot prawn!!

Picked up some nice spot prawns for the midwest boy!! Catalina Offshore Products ( very nice I must say ) getting them to me!! And the Mother of all prawns has some nice roe attached.. Little help, please? Time is short.. Thoughts

This is a Blend of Syrah and Grenache..Larner Vinyards..Santa Ynez...08 Really love Larry's wines, very value driven and great balance. I advise ..a try if you find any of his wines, mostly Rhone varietals.. His favorite is 100%. Mo.ved. But I like his Grenache Blanc